Nutritional standards for soy protein concentrate in animal feed

Soybean protein concentrate uses soybeans as raw materials. After crushing, peeling, extraction, separation, washing, drying and other processing techniques, the oil and low-molecular soluble non-protein components (mainly soluble sugar, ash, alcohol) in the soybeans are removed. Deeply processed soybean products obtained after dissolving protein and various odor substances, etc.). There are four main production processes for soybean protein concentrate, namely moist heat extraction method, acid washing method, ethanol extraction method and ultrafiltration membrane method.

Due to the elimination of oligosaccharide flatulence factors, trypsin inhibitors, lectins, saponins and other anti-nutritional factors, the digestibility of nutrients in soy protein concentrate has been improved to a certain extent, and the flavor and quality of the product have been improved, which makes soy concentrate Protein has been popular in the food and feed industries since its commercial production in 1959.

Quality standards and nutritional properties of soy protein concentrate

In January 1983, the Food and Nutrition Board of the United States Department of Agriculture determined the quality standard for protein content in soy protein concentrate to be greater than 60%. In 1987, the International Food Codex Committee and the Vegetable Protein Codex Committee adopted the Joint Food Standards and Regulations of the United Nations Food and Agriculture Organization/World Health Organization at a meeting in Havana, Cuba, and proposed that the protein content of soybean protein concentrate should be 65% to 90%.

There are certain differences in the nutritional value of soybean protein concentrate products produced by wet heat extraction, acid washing and ethanol extraction, among which the difference in nitrogen solubility index is the most obvious.

Since some water-soluble low-molecular proteins are also desolubilized during the extraction process, the amino acid composition of soy protein concentrate and its raw material soy flour is slightly different.


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